Brewing coffee with a Chemex is a simple yet rewarding process that emphasizes the crisp, vibrant notes of high quality coffee beans. First, collect the necessary equipment: a Chemex glass carafe, Chemex-specific filters, freshly ground coffee beans, a precision pour-over kettle, and spring water brought to 200–205°F. Use a grind size similar to sea salt for best results.
Set the filter inside the glass vessel with the reinforced layer toward the outlet. Pre-rinse using near-boiling water to remove any paper taste and to temper the glass. Pour out the rinse water.
Add your coffee grounds to the filter using a a 1:15 coffee-to-water ratio. When using a 6-cup Chemex this is roughly 30 grams of coffee.
Initiate extraction by evenly moistening the coffee bed. This is called the degassing phase. Let it sit for about 30 seconds to allow the coffee to release trapped gases. Once the bloom has finished, slowly pour more water in a circular motion circling outward from the core. Keep the water level below the rim of the Chemex and pour with consistent flow. Avoid pouring directly onto the filter paper.
Continue pouring in stages until you have reached your desired total water weight. For a 6 cup Chemex this is just under 16 fluid ounces. Total brew time should be 3–4 minutes. If it runs too fast the medium-coarse setting is excessive. If it runs too slow the grind may be too fine.
Once the water has fully drained through the grounds, Gently lift and dispose of the paper filter. Stir the coffee with a circular motion to balance the brew’s consistency. Pour into your cup and پارتاک کافی enjoy immediately. The Chemex method produces a clean cup with exceptional flavor definition, making it ideal for single origin beans.